Easy Tomato Soup
This rich and velvety tomato soup comes together in just 30 minutes using pantry staples, with butter creating a luxuriously creamy texture without heavy cream and fresh basil adding a bright, restaurant-quality finish.
Equipment
- Large Dutch oven or soup pot - at least 5-quart capacity
- Wooden spoon or silicone spatula
- Sharp chef's knife
- Cutting board - preferably separate boards for produce and herbs
- Immersion blender or regular blender - immersion blender preferred for in-pot blending
- Measuring cups and spoons
- Ladle
- Can opener
Ingredients
- 3 tablespoons unsalted butter - 42g
- 1 large yellow onion - about 2 cups or 300g, finely diced
- 4 cloves garlic - about 1 tablespoon or 12g, minced
- 2 cans crushed tomatoes - 28-ounce or 794g cans, preferably San Marzano variety
- 3 cups low-sodium chicken broth or vegetable broth - 720ml
- 1/4 cup fresh basil leaves - 10g, roughly chopped
- 1 tablespoon granulated sugar - 12g
- 1 teaspoon salt - 6g (adjust to taste)
- 1/2 teaspoon black pepper - 1g
- 1 teaspoon balsamic vinegar - 5ml
- 1/2 cup heavy cream - 120ml (optional, for extra richness)
For Serving
- fresh basil leaves - for garnish
- Parmesan cheese - freshly grated, for garnish
- extra virgin olive oil - for drizzling
- grilled cheese sandwich - for serving (optional)
- crusty artisan bread - for dipping (optional)
Instructions
- Dice the onion into 1/4-inch (6mm) pieces and mince the garlic finely. Chop the basil leaves roughly and measure out all ingredients before starting.
- Melt butter in a large Dutch oven over medium heat. Add diced onions and cook for 8-10 minutes until soft and translucent, stirring frequently. Add minced garlic and cook for 1-2 more minutes until fragrant.
- Add crushed tomatoes with their juice, chicken broth, chopped basil, sugar, salt, and pepper. Stir to combine, then bring to a gentle boil over medium-high heat.
- Reduce heat to low and partially cover the pot. Simmer gently for 20-25 minutes, stirring occasionally, to allow flavors to meld.
- Remove from heat and cool for 2-3 minutes. Use an immersion blender to blend until completely smooth, or blend in batches in a regular blender. Take care with hot liquids.
- Stir in balsamic vinegar and heavy cream if using. Taste and adjust seasoning with salt, pepper, or sugar. Reheat gently and serve warm.
Notes
- For the best flavor, use San Marzano DOP certified tomatoes which have naturally lower acidity and sweeter flavor.
- Don't rush the onion sautéing – properly cooked onions add essential sweetness and depth to the soup.
- If your soup tastes too acidic, add an extra teaspoon of sugar. If it tastes flat, add a pinch more salt or an extra splash of balsamic vinegar.
- For a vegan version, replace butter with olive oil, use vegetable broth, and omit the heavy cream.
- To make the soup thicker, simmer uncovered for an additional 10-15 minutes, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
- Store cooled soup in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- When reheating, if the soup seems too thick, thin it with a bit of broth or water.
- For a smoky variation, use fire-roasted crushed tomatoes instead of regular.
- Add 1 cup of roasted red peppers before blending for a roasted red pepper tomato soup variation.
- The soup pairs perfectly with a classic grilled cheese sandwich, crusty bread, or a fresh garden salad.